Chinese Red Cooked Five Spice Rib

In this Chinese meat recipe, you will see what is the red cooking (“Hong Shao”), a commonly used technique in Chinese cooking.

The name is based on the red-brown colour of the
cooked meat, usually because of using dark soy sauce.

This cooking technique can be applied to meat or vegetable, but more
often it is used for cooking meat. The vegetable with dark colour such as aubergine can
also be red cooked.

Normally the red cooking starts with frying the ingredients
to release the flavour. Then the meat is fried and turns to red brown colour. Finally, add the stock for slow braising.
The stock can be water, homemade stock, beer and
even coke (such as chicken with coke).

If you use a small frying pan, you may need to transfer
the ribs to a big saucepan (optional).

Add water or other stock you prefer, cover the
lid, slow cook with medium heat for about 50 minutes or till the meat is tender and can
be easily removed from the bone.

If prefer, add chopped spring onions on the
top.

Tips:

For the best result, cook till almost no
liquid left, unless you prefer the dish to be bit watery.

If you want to speed up the process after frying the ribs, you may use
the pressure cooker rather than saucepan. It normally takes about 20 minutes when use the pressure cooker. But I personally feel the
slow cooking gives a better taste.

Hope you like this Chinese meat recipe. Please share with others who also likes cooking Chinese food.